Pickled Bologna

1. 1

   Drain gizzards.

2. 2

   (Broth may be saved for use in another dish.) If canning, put gizzards in jars with a slice of onion and 1 hot pepper (optional).

3. 3

   If refrigerating, put gizzards in large enough container and add 1 sliced onion.

4. 4

   Pour vinegar mixture over gizzards and refrigerate, or for canned, cover with mixture, tighten canning lids and process in pressure cooker for 30 minutes. Makes 4 jars.

* Per serving · 4 servings · Values may vary.

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